Boil the potatoes for 15-20 mins, until a knife easily passes through them.
While the potatoes are cooking, wash and trim the asparagus and leeks, then slice into bitesize chunks (around 1 inch).
Combine the dressing ingredients together in a small bowl, and whisk, or add to an empty jar and give them a shake.
When the potatoes are done, drain them and leave them to cool.
While the potatoes cool down, heat the oil in a pan and sautée the asparagus and leeks for about 5 minutes until they begin to colour, then remove from the heat and allow to cool.
Steam the petits pois for 2-3 minutes, and cut the potatoes in half.
Add the cut potatoes and steamed peas to the pan with the asparagus and leeks, season with the lemon pepper and toss everything together.
Plate up and garnish with the pea shoots and dressing drizzled over.